Fresh Tomato Basil Sauce

With their vibrant and tasty flesh nowadays, I find it really hard to resist tomatoes. So hard, I ended up buying a ton (ok, I am exagerating a bit here...) of roma tomatoes last weekend... without thinking I would have to carry them for about one hour in my backpack! No need to tell you I ended up with a sore back.

I had in mind to use some of these roma tomatoes to make a fresh tomato basil sauce. It turned out really good! The tomatoes and the basil matched together perfectly.

Ingredients

12 roma tomatoes; blanched*, peeled, cored and seeded
15 mL olive oil
1 ou 2 onion, chopped
5 garlic gloves; peeled and chopped
Fresh basil leaves, to taste ( I used about 20)
salt to taste
pepper to taste

Instructions
1. Heat olive oil in a large saucepan.
2. Add the onion and cook until tender.
3. Add the garlic and cook for 30 seconds.
4. Add the tomatoes.
5. Bring to a boil and let simmer for 30 minutes.
6. Puree the tomato mixture and the basil in a food processor.
6. Season with salt and pepper.

Makes about 750 mL of tomato basil sauce.

*How to blanch tomatoes.
1. Prepare a bowl of iced water.
2. Make a shallow cut in the form of x at the bottom of the tomatoes
3. Bring enough water to cover the tomatoes to a boil in a large saucepan.
4. Add the tomatoes and let them boil until the skin starts to peel back.
5. Remove from water and place them in the iced water bowl.
6. Let them cool completely.